Highlighted Reviews

"Since Richard "Stubby" Stubblefield, Jr. opened it in 1952, Stubby's has become a benchmark of great barbecue, not only in Hot Springs but in all the South. Now in the capable hands of Chris Dunkel, whose parents bought it from Stubby in 1977, it is a restaurant where ..."
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"Put Stubby's on the short list of best ribs in the country!"
Cliff Strutz

"Another of Stubby's don't miss sides is the smoked pit potato, a mountain of food that includes a baked potato covered in slaw, beans, chopped pork and bbq sauce."
Cliff Strutz

"With all the great menu items it is easy to overlook the pork BBQ sandwich. It came out a little more heavily sauced than I would prefer, but the meat is sliced thick and you can really taste the smoky flavor."
Cliff Strutz

"Only the top layer of sauce is visible in this picture. Below it is a surfeit of pit-cooked ham laced in among the beans."
Michael Stern

"Arkansas is as well known for its chicken as for barbecue, so it should come as no surprise that Stubby's barbecued chicken is four-star. Its skin glazed with magnificent sauce, its meat indescribably tender and succulent, it compares well to the most luxurious pork."
Michael Stern

"Everything Stubby's barbecues is first rate. Those unable to commit to one item can choose the Ultimate Platter: beef, pork, ham and ribs. The Super Ultimate Platter adds a half chicken. "
Michael Stern

"Chris Dunkel makes sauce from scratch in back of Stubby's every day. He starts with 40 gallons and boils it down to about 15. The result: intense, sweet and tangy sauce that is perhaps the South's best."
Michael Stern

"Chris Dunkel said that a seeker of great barbecue should look for three things in any place under consideration: mismatched chairs, a wood pile and great meat. Stubby's has all three."
Michael Stern